Did not have such great luck on the curd. No biggie, as it tasted a bit strange anyway. Strained all yeast and bottom curd through cheesecloth. It tasted better than top curd. We'll see what happens after adding season, spice and meat wrap. Maybe good, maybe bad... A cheese maker I am not.

Mead is good though. I will secondary for a week or so, then cold crash for about 5 days.

So gross looking but I have to say it is interesting. I don't care for milk so making this isn't necessarily in my future. Thanks for letting me live vicariously through the pics of this gross looking but interesting mead.

__________________............Alright Brain, you don't like me, and I don't like you. But lets just do this, and I can get back to killing you with beer......~Homer

Ok now I'm interested. I think I have to try this now. I want to see some final pictures and to hear honestly how it taste but I think I am going to do this next. Love the pics - keep them and the updates coming. What do expect your final ABV to be ?

Ok now I'm interested. I think I have to try this now. I want to see some final pictures and to hear honestly how it taste but I think I am going to do this next. Love the pics - keep them and the updates coming. What do expect your final ABV to be ?

According to the recipe i used, my ABV should be 9-10%

i don't really have any way to tell though, as i don't think that any gravity reading taken from the must would lead to an accurate final gravity as the milk would seem to throw it all off, since all the whey and curds fall out and don't contribute to alcohol.... i think?

Should consider adding 4 thinly sliced oranges plus 2 thinly sliced lemon per gallon. Adds a bit of citrus appeal. Can also make a chocolate milk wine by adding 4 sliced lemons per gallon along with 6-8 ounces of a high cacoa content dark chocolate bar--you can melt it and stir it into the milk or grate it. I prefer to melt it. The chocolate version reminds me of a malted milk ball. I had initially made Milk Liqueur from this blog - http://m.gizmodo.com/5869688/how-to-...ered/gallery/1 - and adapted the wine recipe you shared with bits from the liqueur recipe.